Bread & loaves · loaf

Mixed-Grain Nutrition Loaf

Status
Developed formula
Dates
not recorded
Format
Dutch oven loaf, ~1.1-1.2 kg baked
Leavening
not recorded
Formerly
L04
True hydration
9.1%
Salt
not recovered
Inoculation
18.2%
Total flour
770 g
Total dough
840 g

Formula

Formula for Mixed-Grain Nutrition Loaf. Baker's percentages are calculated on total flour, including the flour contributed by the levain.
IngredientGrams Baker’s %Notes
Bread flour40051.9%Structure
Whole wheat flour15019.5%Nutrition and nuttiness
Spelt flour10013.0%Mellow sweetness
Rye flour506.5%Capped deliberately; rye accelerates fermentation
Sourdough starter1409.1%70 g flour + 70 g water
Waternot recovered78.0%Stated as 78% hydration; exact grams not fixed
Total dough840

Hydration

Added water78.0%water weighed into the dough
True total9.1%including the levain’s flour and water

Recorded and computed hydration disagree. 78% is stated without specifying whether it is on added flour or total flour. On added flour, 546 g water gives 80.0% true; on total flour, 601 g gives 78%. Resolve before baking.

Scale

  • Bread flour400g
  • Whole wheat flour150g
  • Spelt flour100g
  • Rye flour50g
  • Sourdough starter140g

Total dough 840 g

Percentages are fixed; only grams change. Rounded to 1 g, or 0.1 g under 20 g.

Process

Autolyse. Coil fold bulk fermentation. Overnight cold proof.

Bake

Dutch oven.

Outcome

Built around four flours on hand, targeting flavor and nutrition.

Next action

Two-loaf variant: identical dough, divided after pre-shape into two pieces of ~675 g. Shorten the uncovered bake to 18-20 minutes instead of 25. With one Dutch oven, bake in two rounds and refrigerate the second loaf while the first bakes.

Where this sits

2860920.63.8 True hydration % Salt % F01 Original Barese / Puglian Yeast Benchmark — 60.5% hydration, 3.8% saltF03 Classic Cold-Fermented Sourdough Focaccia — 77.3% hydration, 1.8% saltF05 Focaccia Barese - Sourdough Canon Version 2 — 53.1% hydration, 3.3% saltF06 Potato-Free Fast-Track Focaccia Version 2.0 — 74.5% hydration, 2.0% saltF08 Potato-Free Barese Version 1A - Open-Crumb Adjustment — 91.8% hydration, 3.8% saltF09 Four 6-inch Square Potato-Free Scaling — 88.0% hydration, 3.7% saltF10 Potato Small-Square Focaccia Batch — 68.9% hydration, 2.2% saltF11 6.25-inch Square Sandwich Focaccia — 77.8% hydration, 1.8% saltF12 Chicago-Style Hot-Dog Focaccia — 78.3% hydration, 1.9% saltF15 Shredded-Potato Focaccia Pugliese — 60.0% hydration, 2.4% saltF16 Sourdough Focaccia - Two 6x6x2 Pans — 82.1% hydration, 2.1% saltF17 One-Pan Tomato Focaccia - 475 g Experiment — 77.8% hydration, 1.8% saltF18 Two-Pan Tomato Focaccia - 7 September Comparison Bake — 77.8% hydration, 1.8% saltB01 Standard Sourdough Baseline — 75.0% hydration, 2.0% saltB02 100% Whole-Wheat Integrale Sourdough — 81.8% hydration, 1.8% saltB03 Pane di Altamura - 100% Italian Durum Semola Sourdough — 84.0% hydration, 2.0% saltB04 Rye-Spelt-Honey Base / Five-Grain Seeded Loaf Lineage — 78.0% hydration, 2.0% saltB05 Croissant-Style Laminated Sourdough Loaf — 42.9% hydration, 1.1% saltB07 One Hearty Pan Sourdough - First Loaf-Pan Trial — 77.9% hydration, 1.8% saltB08 One Hearty Pan Sourdough - Revised Multigrain Formula — 77.8% hydration, 1.8% saltB09 Same-Day Enriched Sourdough Loaf — 69.6% hydration, 1.7% saltB12 Everyday Sourdough - 9.8" Banneton — 77.3% hydration, 1.8% saltB13 Control Loaf (Documented Baseline) — 71.7% hydration, 1.9% saltB14 Same-Day Sourdough — 72.2% hydration, 2.0% saltB16 Dark Chocolate Espresso Sourdough with Pistachio — 77.3% hydration, 2.0% saltB17 Persian-Inspired Sourdough — 74.5% hydration, 2.0% saltB18 Cinnamon, Blueberry & Cherry Swirl Loaf — 70.2% hydration, 1.9% saltA01 Orange-Pistachio-Espresso Dark Cocoa Sourdough Biscotti — 27.9% hydration, 0.6% salt
Every formula in this archive with a recoverable hydration and salt figure. Dot size is inoculation; outline is status. This bake is filled.

Tags

  • multigrain
  • nutrition
  • rye
  • spelt